Glazed roast pork schnitzel

Name: Glazed roast pork schnitzel
Cook time: 2 h
Total time: 2 h
Yield: 9
Ingredients: 2 kg Roast pork schnitzel; 1 collar Rosemary; 5-6 Bay leaves; 2 Garlic cloves; 100 g Apricot Jam; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 1 tin(s) (425 g; 250 g cut-off weight) Apricots; 3 Shallots; 1 Orange; 7-10 Tbsp Juice and peel of 1 untreated orange; 120 g Sugar; 60 ml White wine vinegar; 1 TABLESPOON Mustard seeds; 1 TABLESPOON dried thyme; 2 eggs, size M; 500 g Low-fat curd; 60 g Whipped cream; 80 g Cornichons; 1 collar Chives; 1 collar Parsley; 1/2 bunch Marjoram; 1/2 bunch Thyme; 7-10 Tbsp Pepper; 7-10 Tbsp Kitchen yarn

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 9

2 kg Roast pork schnitzel
1 collar Rosemary
5-6 Bay leaves
2 Garlic cloves
100 g Apricot Jam
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
1 tin(s) (425 g; 250 g cut-off weight) Apricots
3 Shallots
1 Orange
7-10 Tbsp Juice and peel of 1 untreated orange
120 g Sugar
60 ml White wine vinegar
1 TABLESPOON Mustard seeds
1 TABLESPOON dried thyme
2 eggs, size M
500 g Low-fat curd
60 g Whipped cream
80 g Cornichons
1 collar Chives
1 collar Parsley
1/2 bunch Marjoram
1/2 bunch Thyme
7-10 Tbsp Pepper
7-10 Tbsp Kitchen yarn

Directions

1
Wash the meat and pat dry, tie into shape with kitchen string. Attach rosemary twigs and bay leaves for garnishing. Place on a fat pan of the oven. Cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 2 hours. Peel 1 clove of garlic, press it through a garlic press, mix with jam and tomato paste. After 1 hour cooking time, pour salt water over the roast, brush with the jam mixture and finish cooking.
2
In the meantime, drain the apricots for the chutney and cut them into slices. Peel and finely dice the shallots. Peel the orange so that the white skin is completely removed. Cut out the fillets between the parting skins. Put orange juice, peel and fillets in a pot with apricots, shallots, sugar, vinegar, mustard seeds and thyme. Bring to the boil and let it boil down for about 15 minutes. Season with salt and let cool down. For the herb dip, boil eggs hard for about 10 minutes. Drain, rinse with cold water, peel and cut into small cubes. Stir quark and cream until smooth. Peel the rest of the garlic and chop finely.
3
Season with salt and let cool down. For the herb dip, boil eggs hard for about 10 minutes. Drain, rinse with cold water, peel and cut into small cubes. Stir quark and cream until smooth. Peel the rest of the garlic and chop finely. Dice the gherkins. Wash the herbs and dab dry. Cut chives into fine rolls. Pluck or strip off remaining herb leaves, chop finely. Mix all prepared ingredients, season with salt and pepper. Cut the roast open and serve with the two dips
4
Dice the gherkins. Wash the herbs and dab dry. Cut chives into fine rolls. Pluck or strip off remaining herb leaves, chop finely. Mix all prepared ingredients, season with salt and pepper. Cut the roast open and serve with the two dips